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We do this all the time in the Philippines. No kitchen, no running water. When we're at the beach (especially on a remote island), we grill. Portable grills are easy enough to tote and so are the stuff to barbeque (steak, fish, kebabs, etc.). Just make sure that the plates are sturdy enough to handle the food.

It can include some grilled stuff but it shouldn't be nor look like a "barbecue menu"

Some well balanced and well presented salads might manage. Other cold entrées, as they can be prepared in advance, can work fine as well.

My main doubts are about the hot dishes. I guess it's completely nonsense not to serve fish at a beach place. So fish HAS to be in the menu. But grilled fish is the average offer in the surroundings. There's no oven. There might be a wok, a saucepan, boiling water... Any ideas on how to deal with fish with these cooking conditions?

Some grilled shrimps can work ok, if well balanced with some fresh or grilled vegetables... Anyway, the main problem about grilled stuff is the smell, as we're outdoors, and there migh be wind bringing the flavours to where they aren't desired...

Forget about risottos, It won't be easy to make them perfect at a "kitchen" like this. Pasta can work ok too, but i would like to avoid it.

But then there comes meat... I have some ideas "bubbling" on my mind but I'm really needing some help on here.

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I am sorry but fine dining or not if you can not have grilled food on a beach then what is the point? ..not all grilled food is "BBQ" some dishes that come from the grill are very luxurious ..petit skewers of all kinds of tasty things plated nicely.....perfect premade cold sauces on grilled fish or other ...I can not imagine you would rule out a grill just because it is "fine dining"

sorry I should shut up ...maybe I can not help here because I don't get how grilling can not be "fine"

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I think that the issue filipe is struggling with has to do with expectations. Whatever we all think of grilled sardines or shrimp -- wondrous things indeed -- guests at this sort of event are looking for refinement, precision, and the like, which grilled just doesn't communicate.

I started wondering about whether or not cured things might work. Ceviche is one option, for sure, but it's expected; others include variations on the lox/gravlax theme with different fish, sophisticated smokes, etc. I'd also consider a crudo course with impeccably fresh stuff.

There might be some possibilities around other courses using the beach as a theme. For example, what about a carpetbagger-style dish involving beef and oysters? You could braise short ribs with five spice and serve the meat in a luscious pile topped with an oyster and kecap manis. Or a variation on rumaki using thinly sliced duck ham, foie gras, and an oyster?